Mexican corn salad (esquites)

Mexican corn salad, or esquites, is a side dish that’s popular on the streets of Mexico. It’s incredibly delicious and easy, making it a perfect dish for a picnic or a potluck. Traditionally, this dish uses mayonnaise, but Greek yogurt serves as a fantastic, healthier substitute. Cotija cheese is a crumbly Mexican cheese that’s similar to feta. You can find it at most big-chain grocery stores. Feta or parmesan will work, too. You can also grill a whole ear of corn (about 8 to 10 minutes until slightly charred on all sides) then cut the kernels off into a bowl. Or if you can’t wait, save yourself a dish to wash and eat it straight off the cob!

Servings: 4

Prep Time: 5 minutes

Ingredients

  • 2 tablespoons vegetable oil
  • 4 ears of fresh corn, kernels removed (about 3 cups fresh corn kernels)
  • Salt to taste
  • 2 tablespoons Greek yogurt
  • 2 ounces Cotija cheese, crumbled
  • 1/4 cup red onion, diced (optional)
  • 1/2 cup fresh cilantro leaves, finely chopped
  • Juice of 1/2 lime
  • Chili powder to taste

Directions

  1. Heat oil in a large non-stick skillet over medium-high heat. 
  2. Add corn kernels and season to taste with salt. Allow corn to char slightly on one side, about two minutes. Then toss and repeat until corn is slightly charred all over, about 10 minutes. 
  3. Transfer to a large bowl. Add Greek yogurt, cheese, red onion, cilantro, lime juice and chili powder. 
  4. Toss to combine. Taste and adjust seasoning as needed. Serve immediately.

Nutrition Information (per serving)

  • Calories: 190
  • Total fat: 12 g
  • Saturated fat: 3 g
  • Cholesterol: 13 mg
  • Sodium: 167 mg (does not include added salt)
  • Total carbohydrate: 19 g
  • Dietary fiber: 3 g
  • Sugars: 4 g
  • Protein: 7 g

Contributor

Executive Chef